Ingredients:

  • 3 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 300g thick-cut applewood smoked bacon (approx. 10 slices)
  • 16 oz full-fat cream cheese, cubed
  • 2 oz Hidden Valley Ranch seasoning mix (2 packets)
  • 225g sharp cheddar cheese, freshly shredded
  • 25g fresh green onions, thinly sliced
  • 1/4 tsp cracked black pepper

Instructions:

  1. Arrange the trimmed chicken thighs in a single, even layer at the bottom of a 6-quart slow cooker. Do not add additional liquid.
  2. Evenly sprinkle the ranch seasoning over the chicken pieces and place the cubed cream cheese on top.
  3. Cover and cook on Low for 6 hours until the chicken is fork-tender and the collagen has fully broken down.
  4. While the chicken cooks, fry the bacon in a large skillet until crisp. Drain on paper towels and crumble into small bits.
  5. Use two forks to shred the chicken directly in the slow cooker, stirring it into the melted cream cheese and natural juices to create a smooth emulsion.
  6. Fold in the shredded cheddar cheese and crumbled bacon. Garnish with sliced green onions and cracked black pepper before serving.